Tea is enjoyed all over the world as a comforting treat. First, choose the type of tea you want to drink. There are various types of tea that offer different health benefits and 【小题1】(flavor). Next, boil a pot of water and pour it over your tea. Allow your tea to soak(泡) thoroughly. Add milk and sugar to increase the flavor of your tea or add honey 【小题2】 your lightly flavored tea if desired.

Green tea is known for 【小题3】(it) high level of a cancer-fighting chemical. However, green tea is high in caffeine and can make you feel 【小题4】(anxiety) and nervous if you drink too much. It is said that oolong tea may promote healthy skin and black tea can 【小题5】(great) reduce the risk of breast cancer in younger women. White tea is helpful in 【小题6】(prevent) holes in teeth and strengthening your teeth. There are many claims about herbal tea(花草茶) 【小题7】 does good to health,but there is limited research or supporting data on these claims.

Most tea can 【小题8】(buy) and transported in tins of loose tea or in small packages of tea bags. Some people believe that loose tea leaves have a 【小题9】(fresh) flavor than tea bags 【小题10】 others prefer tea bags because they' re much more convenient to carry around.

It’s widely believed that the persimmon(柿子) is native to China. A good persimmon at its peak will taste sweet and rich.

Fuping, a county in Shaanxi to the north of 【小题1】 Wein River, is a very famous persimmon production area in the world. Its natural environment is extremery 【小题2】 (suit) for the planting of persimmons. The landscape is full of hills, the temperature difference between day appl night is 【小题3】 ( particular) huge, and there’s lots of sunshine. Thus, the persimmons 【小题4】 (produce) there are among the best in the world. After years of development, the overall area 【小题5】 persimmons are planted in Fuping is now very large.

The persimmon drying season begins yearly in October and continues 【小题6】 weeks. Usually, the drying process is finished sometimes in the middle of December The dried persimmon, known as shibing , then enters the market. The supply season is long, 【小题7】 ( last) at least until the Chinese Spring Festival. The persimmon can be sold via online platforms(平台), supermarkets, etc., but many sellers now have a 【小题8】 ( prefer) for online platforms. Some of the fruits are even exported each year.

With the local government’s support, the persimmon industry is expected 【小题9】 ( have) a faster development and the locals 【小题10】 (hecome) better off soon.

Sichuanese is China’s most thrilling regional cuisine. Although it’s most famous for 【小题1】 (it) electrifying use of chilies (辣椒) and lip-tingling Sichuan Peppercorns (花椒), the heart of the local style of cooking 【小题2】 (lie) in the artful mixing of flavors.

Sichuanese 【小题3】 (cook) specialize in combining hot, numbing, sweet, sour, savory and nutty seasonings 【小题4】 (create) an astonishing variety of flavors. Some of these are 【小题5】 (incredible) hot, some dishes are mildly spicy and some are not hot at all.

While Sichuan pepper is 【小题6】 ancient Chinese spice, the chili is a relatively recent import from the Americas. It wasn’t widely cultivated in Sichuan 【小题7】 the 19th century but went on to become one of its most indispensable local seasonings.

In Sichuanese dialect, chilies 【小题8】 (know) as “sea pepper” (hai jiao) too, a reference to their foreign origins. Locals explain their preference for chilies comes from traditional Chinese medicine, 【小题9】 people are advised to eat plenty of “heating foods” to counter the damp of the local climate. People 【小题10】 (visit) Sichuan are often asked, “ni pa bu pa la” — “Are you afraid of Chili heat?”